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Sticky Toffee Pudding Recipe

A Classic Sticky Toffee Pudding with a Mediterranean Twist

A Great - Sticky Toffee Pudding Recipe

This sticky toffee pudding recipe, is one of our favourite desserts.
It's light, gooey, packed with juicy Mediterranean dates, and has the most amazing, to die for, velvety toffee sauce.
One of our very occasional naughty treats!
It's great to make ahead of time...either keep in the fridge, or freeze it, no problem.
If you are making it for children you can leave out the brandy.
All of our friends rave about this sticky toffee pudding, and yet it is so easy and quick to make.

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Sticky Toffee Pudding Recipe Ingredients

To make 8 small individual puddings

6oz/150g stoned dates, chopped
175ml boiling water
1/2 teaspoon vanilla extract
2 teaspoons coffee essence
3/4 level teaspoon bicarbonate of soda
3oz/75g butter at room temperature
5oz/140g brown sugar
2 eggs, beaten
2 cardamon pods with the seeds removed, and ground finely in a pestle and mortar
6oz/150g self raising flour, sifted

For the sauce

1oz/25g walnuts or pecans, roughly chopped
6oz/175g brown sugar
4oz/110g butter
6 tablespoons double/heavy cream
4 tablespoons warmed brandy

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You will need 8 baby pudding or dariole moulds greased with butter

Sticky Toffee Pudding Recipe Method

First of all put the dates into a medium sized bowl and pour the boiling water over them.
Add the coffee essence, vanilla extract and the bicarbonate of soda, giving them a quick mix.
Using an electric hand mixer, cream the butter and brown sugar until pale, light and fluffy.
Gradually add the eggs, beating well.
Carefully fold in the flour and ground cardamon.
Add the date mixture and evenly mix.
Divide the mixture between the dariole moulds and put onto a baking tray.
Place in the oven at 180ºc/350ºf on the middle shelf and bake for approximately 25 minutes, until the tops are firm and springy to the touch.
While the puddings are baking make the sauce.
Put the walnuts/pecans, brown sugar and butter into a small heavy based pan.
Stir over a medium heat until all of the butter has melted and the sugar has dissolved, then turn the heat to high and add the cream.
Bring to the boil, stirring all the time
Allow to boil for about 4 minutes, until you have a glossy, thick sauce. Put to the side
When you take the puddings out of the oven allow them stand for 5 minutes before removing them from their moulds. (Just slide a knife around the outside of each pudding, and turn them upside down on to a plate.)
Carefully pour half a tablespoon of the warm brandy on to the top of each pudding, and then pour over the hot sauce. Serve Immediately
We love them with a dollop of our vanilla ice cream recipe.

If you want to make these the day before simply de-mould them and put onto a large plate that fits into your microwave, pour on the brandy and cover them, making sure they are well sealed, with cling film. Refrigerate. Then when you want to serve them, buzz them in the microwave for about 3-4 minutes, till warmed through, then serve them on individual plates with the hot sauce poured over. Easy.